Chocolate chip cookies are my weakness. Recently I have been trying to steer clear of dairy (so hard, just so hard), but luckily I have found a few bakeries that serve the most unbelievably amazing vegan chocolate chip cookies. My two favorites are Ovenly and By Chloe - I mean you would never know they are free from two ingredients I considered staples when making various recipes. These cookies are incredibly chewy and are addictive. You have been warned!
P.S. Ovenly is my favorite bakery hands down in NYC - click here for another amazing recipe for their Peanut Butter Cookies, which are dairy-free.
Ovenly's VEGAN CHOCOLATE CHIP COOKIES
2 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups good quality chocolate chips
1/2 cup sugar
1/2 cup light brown sugar, packed
1/2 cup oil, canola or sunflower oil
1/4 cup plus 1 tablespoon water
Flaky sea salt
Directions: Combine flour, baking powder, baking soda and salt in a bowl, whisk together. In another bowl, combine sugars, oil and water, beat with a mixer until combined. Slowly add the dry mixture into the wet mixture. Once combined fold in chocolate chips. Place in plastic wrap and let chill for at least 12 hours and up to 48 hours (this is essential!). Once chilled, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using a cookie scoop form, place onto parchment, sprinkle with sea salt. Bake for 10 to 12 minutes or until edges are just golden. Let rest on a rack until cool.
Recipe from Food 52
Photography by Alison